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Shahi Paneer (Butter Paneer Masala)

I have been craving a substantial dinner lately despite the hot and humid weather we are currently experiencing in Ontario. Having a taste for something spicy and Indian, I could resist the block of paneer cheese in the refrigerator no longer and transformed it into one of my favorite classic paneer dishes, paneer butter masala or "shahi paneer". Punjabi in origin, tender lightly fried paneer cheese cubes are smothered in a rich spicy tomato, butter and cream gravy. A staple on the menu at most Indian restaurants, along with mattar paneer, this is very easy to prepare at home.

Serve with lightly buttered basmati rice or an Indian flatbread for a taste of India.

Using a mortar and pestle or a small food processor, make a paste with the ginger, garlic and chilies.

Heat 2 tablespoons of the ghee, butter or oil in a large non-stick frying pan. When hot, add the paneer cheese cubes and fry, turning often, until golden brown. Remove with a slotted spoon, drain on paper towel, and set aside.

Add the remaining 2 tablespoons of ghee, butter or oil to the frying pan. Add the onion and stir for 5 minutes or until softened and just beginning to brown around the edges. Now add the ginger, garlic and chili paste and continue to stir for another 2 to 3 minutes.

Now add the coconut, fenugreek leaves, chili powder, ground coriander, ground cumin and turmeric as well as the asafetida and cayenne if using. Stir once, then pour in the puréed tomatoes. Simmer, stirring occasionally, for 5 minutes.

Add the fried paneer cheese cubes to the pan, along with the garam masala. Simmer for 10 minutes, adding a little water depending on how thick you want the curry to be. Add the butter, remove from heat and stir in the heavy cream and salt. Taste for seasoning, then cover and let stand for a few minutes to allow the flavours to blend.

There really is no substitution for paneer, but you could try firm ricotta or cottage cheese. Though I have not made paneer myself, it's easy to do. There are plenty of recipes on the internet with pictures to go along with the instructions too. I highly recommend you give it a try. You will love it I am sure.

Hello Cookinpanda;

You could substitute some dry fenugreek I suppose. The dried leaves are not essential to the recipe. You could also throw in come dry curry leaves instead.

Hi! Your shahi paneer recipe was nominated as one of the "Best Shahi Paneer Recipes on the Net". To vote for it, please visit http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ - your recipe is positioned at #102 (random order).

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.